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Recipe Collection / New Zealand

Explore New Zealand's finest recipes — from home-style cooking to modern kiwi cuisine.

Creative pavlovas

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Kiwi cuisine defined

Anzac CheesecakeServes 10 or more> 1 hour

Anzac biscuitsServes 10 or more< 30m

Anzac Apple TeacakeServes 8> 1 hour

Really Good Fish and ChipsServes 6> 1 hour

Risotto with Whitebait and Piko PikoServes 4> 1 hour

Anzac biscuitsServes 10 or more< 30m

Plum and apple Anzac crumbleServes 4< 30m

Turkish delight and orange pavlovaServes 8> 1 hour

Chocolate and raisin Anzac slicesServes 10 or more< 60m

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Picnic days

318|0 Picnic daysAs you could probably tell from the first episode of my TV series Annabel Langbein The Free Range Cook -I just love a picnic.

Bacon and Egg Pie

56|0 Bacon and Egg Pie3 sheets (450g) ready-rolled savoury shortcrust pastry 250g streaky bacon, cut into 2cm pieces 2 medium potatoes, peeled, cooked and thinly sliced 3 tbsp soft herbs such as parsley, basil, chives or spring onion tops, chopped 14 eggs 3/4 cup milk 1 tsp salt ground black pepper

Chilli burritos

23|0 Chilli burritos1 tablespoon olive oil 1 clove garlic, crushed I green chilli, finely sliced 500g beef mince 35g sachet taco seasoning 400g can cherry tomatoes 8 flour or corn tortillas 250g tub light sour cream 2 cups grated tasty cheese 375g jar thick and chunky salsa

Easy chocolate brownies

22|0 Easy chocolate brownies185g dark chocolate, chopped 125g butter, chopped 2 eggs, lightly beaten 1 cup (220g) caster sugar 1 teaspoon vanilla extract 1 cup (150g) plain flour 2/3 cup (70g) walnuts, coarsely chopped

Meet Annabel Langbein: The Free Range Cook

19|0 Meet Annabel Langbein: The Free Range CookAnnabel Langbein is the star of the new TV ONE series Annabel Langbein The Free Range Cook (7pm Saturday from 28 August). The TV show and an accompanying cookbook by the same name share the secrets of Annabel's free range cooking style.

Pea and ham soup

19|0 Pea and ham soup500g yellow split peas 2 tablespoons olive oil 1 onion, diced 1 garlic clove, crushed 1 ham bone 2 carrots, finely chopped 1 celery, chopped 2 litres chicken stock 2 cups water chopped parsley, croutons, to serve

No-butter scones

14|0 No-butter scones2 cups (300g) self-raising flour 1 cup (250ml) skim milk ¼ cup (70g) low-fat yogurt ¼ cup (60ml) light olive oil jam, to serve

Tomato, chilli and cream pasta sauce

14|0 Tomato, chilli and cream pasta sauce60g butter 1 small brown onion (80g), chopped finely 1 cup (150g) drained semi-dried tomatoes, chopped coarsely ½ teaspoon dried chilli flakes 2 cloves garlic, crushed 1 teaspoon cracked black pepper 300ml cream ½ cup (40g) finely grated parmesan

Taste Recipe Index

13|0 Taste Recipe IndexHere is a rundown of every recipe printed in Taste magazine since August 2005.

Hot-smoked salmon on stewed fennel with poached egg & chervil

12|0 Hot-smoked salmon on stewed fennel with poached egg & chervil2 large fennel bulbs 2 Tbsp extra virgin olive oil 2 Tbsp dry white wine Sea salt 3 Tbsp chopped chervil 4 very fresh free-range eggs, at room temperature 1 Tbsp white vinegar Thickly sliced grainy bread 100g hot-smoked salmon, skinned, flaked and mopped with paper towels 60g butter 2 Tbsp lemon juice

TasteFind out what's on offer in the August issue of Taste magazine

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